I kept things nice and easy and I went with my favourite spinach and artichoke dip and I simply stuffed it into some portobello mushrooms. I do not normally remove the gills from portobello mushrooms but I wanted to be able to get as much of the dip in as I could so I removed them this time. I also pre-roasted the mushrooms a bit to ensure that they were nice and tender by the time they were done because you want to be able to easily cut through them with your fork when eating them. The final touch was to top the spinach and artichoke dip with panko bread crumbs that turn a beautiful golden brown and get all nice and crispy while baking.

When you make these with the portobello mushrooms they can make for a really nice light meal but you could also make them in button or cremini mushrooms if you prefer finger food for snaking during the big game or as appetizers for your next social gathering.

Post a Comment

About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.